Chicken and Mushroom Vol-au-Vent
Chicken Mushroom Vol-au-Vent
Flaky puff pastry shells filled with tender chicken and mushrooms in a creamy white wine sauce.
Chicken and mushroom vol-au-vent is a classic puff pastry dish built around contrast: crisp, buttery pastry and a warm, creamy filling. The shells bake separately so they stay light and flaky instead of absorbing the sauce too early.
The filling starts with browned mushrooms, shallot, garlic, and thyme, then becomes a gentle sauce with white wine, chicken broth, and cream. Cooked chicken is folded in near the end so it stays tender while the sauce thickens enough to spoon neatly into the pastry.
This recipe works well with store-bought puff pastry, but careful handling matters. Keep the pastry cold, cut clean edges, and avoid crushing the layers so the shells rise tall and even in the oven.
Serve the vol-au-vent as a polished lunch, light dinner, or first course with a simple green salad. Fill the shells just before serving for the best texture.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F and line a baking sheet with parchment paper. Keep the puff pastry chilled until you are ready to cut it.
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2
Unfold the pastry on a lightly floured surface. Cut 8 equal rounds or squares, then cut a smaller center from 4 of them to make rings. Place the solid bases on the baking sheet, brush the edges with beaten egg, and set the rings on top.
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3
Brush the tops lightly with more egg, avoiding the cut sides. Prick the centers of the bases with a fork, then bake for 16 to 18 minutes until puffed and deep golden. Lift out any soft center pastry to make room for filling.
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4
While the pastry bakes, melt the butter in a skillet over medium-high heat. Add the mushrooms and cook for 7 to 9 minutes, stirring occasionally, until their liquid evaporates and the edges brown.
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5
Reduce the heat to medium. Add the shallot, garlic, thyme, salt, and pepper, and cook for 2 minutes until fragrant and softened.
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6
Sprinkle the flour over the mushroom mixture and stir for 1 minute. Pour in the white wine and scrape the pan, then add the chicken broth and simmer for 3 minutes until slightly thickened.
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7
Stir in the cream, chicken, and Dijon mustard. Simmer gently for 4 to 5 minutes, until the chicken is hot and the sauce coats the back of a spoon.
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8
Fold in the parsley and adjust the seasoning. Spoon the hot filling into the warm pastry shells and serve immediately.
Ingredients
- Frozen puff pastry sheets, thawed but cold:1 package
- Large egg, beaten:1
- Unsalted butter:2 tablespoons
- Cremini mushrooms, sliced:8 ounces
- Shallot, finely chopped:1 medium
- Garlic cloves, minced:2
- Fresh thyme leaves:1 teaspoon
- All-purpose flour:2 tablespoons
- Dry white wine:1/4 cup
- Chicken broth:3/4 cup
- Heavy cream:1/2 cup
- Cooked chicken breast, diced:2 cups
- Dijon mustard:1 teaspoon
- Fine sea salt:3/4 teaspoon
- Black pepper:1/4 teaspoon
- Fresh parsley, chopped:2 tablespoons
Tips & Notes
- For taller shells, cut the pastry with a sharp cutter and avoid twisting, which can seal the layers.
- The filling can be made a day ahead and reheated gently, but bake the pastry shells the day you serve them.
- If you prefer not to cook with wine, replace it with extra chicken broth and a teaspoon of lemon juice.
